Turkey and Rice Stuffed Bell Pepper

• turkey breastfinely diced16 oz
• bell pepperhalved lengthwise and seeded4
• brown rice1 cup
• tomato sauce1 cup
• mozzarella cheeseshredded4 oz
• garlicminced1 clove
• olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the turkey breast and mince the garlic. Do not rinse the turkey. Season the turkey with half of the kosher salt and black pepper.
2. 2Warm the olive oil in an oven-safe skillet over medium heat. Add the turkey and garlic, then cook for 5-7 minutes, stirring occasionally, until the turkey is browned and reaches 165°F (74°C) in the thickest pieces. Transfer the turkey to a plate, then wash the board, knife, plate, and your hands with soap and water before touching anything else.
3. 3Add the brown rice, tomato sauce, and enough water to cook the rice according to its package directions. Stir in the remaining kosher salt, bring to a gentle simmer, cover, and cook according to the package directions until the rice is tender and the liquid is absorbed, tasting near the end for tender grains. Stir the cooked turkey into the rice mixture.
4. 4Heat the oven to 400F. Arrange the bell pepper halves cut-side up in a small baking dish and fill them with the turkey and rice mixture. Cover the dish with foil and bake for 20-25 minutes, until the peppers are tender when pierced with a fork.
5. 5Remove the foil, top the peppers with the mozzarella cheese, and bake for 5-7 minutes, until the cheese is melted and lightly golden. Let the peppers cool briefly, then serve.